Ingredients
Scale
For the strawberry salsa
- 1 oz. (30g) dried apricots (soft)
- 0.75 oz. (20g) dried cranberries
- 2–3 kumquats
- 1 tbsp. honey
- 2 tbsp. white wine vinegar
- 2/3 cup (150ml) water
- 1 mild chili pepper
- 2–3 strawberries
- pepper
For the balsamico sauce
- 1/4 cup (60ml) Balsamico
- 1 tbsp. honey
- 1 spring of rosemary
For the goat cheese
- 4 slices (about 4.2 oz.) goat cheese
- 4 slices of bread
- olive oil
- 3.5 oz. (100g) wild herbs salad
Instructions
- Take the goat cheese out of the fridge and let come to room temperature. Wash the salad and strawberries and let drain. Wash the kumquats with hot water and dry.
- For the salsa cut the apricots, cranberries, kumquats and strawberries into small dices. Add all fruits – except the strawberries – to a small saucepan, add honey, vinegar and water and heat up. Cut the chili pepper into small pieces and add to the saucepan. Let all simmer for about 4-5 minutes until most of the liquid is gone. Take from the heat and let cool down.
- Add the balsamico, honey and rosemary to a small saucepan and heat up. Let simmer until reduced to a thick sauce. Remove the rosemary and set aside to cool down.
- Add the diced strawberries to the salsa, mix and season with pepper. Brush the bread slices with some olive oil and roast in a hot pan. Add the goat cheese on top and flambé with a kitchen gas burner. Place some salad on each of the 4 plates, add the bread with the cheese on top, add some of the salsa and drizzle with the balsamico sauce. Serve with white wine.
Notes
- Enjoy cooking!
Nutrition
- Serving Size: 4